Chana Sundal (guggillu or usli) is great if you want a nutritious and filling snack full of protein and fiber. This vegetarian and vegan dish is made with chickpeas (garbanzo beans) and coconut. You can also serve this with rice and ghee. It’s great as an afternoon snack for kids or anyone looking for a quick boost.
Cooking Time: 10 minutes
- 2 cups, kala chana (whole black chickpeas, garbanzo beans) soaked overnight
- 1/2 cup coconut, freshly grated
- 5-6 green chillies, cut fine
- 1 red chilli, broken into 2-3 pieces
- 1 tsp cumin seeds (jeera)
- 1 tsp mustard seeds (rai)
- 6-7 curry leaves
- 1/4 tsp turmeric powder
- Asafoetida powder (hing), a pinch
- Salt to taste
- 6-8 tsp vegetable oil
- Pressure cook the kala chana with 4 cups of water and a little salt for about 4-5 whistles. Drain the water and let the chana cool.
- Heat oil in a pan on medium heat. Add hing, cumin, and mustard seeds.
- When the seeds start to pop, add the ginger, green chillis, red chilli and curry leaves and fry for a couple of seconds.
- Add the kala chana and a little salt. Cover and cook for 4-3 minutes.
- Remove the lid and saute the chana for a couple of minutes.
- Add the grated coconut and stir for a minute.
- Serve the chana sundal separately as snack (with or without yogurt) or with hot jasmine or (any other) rice and a spoonful of ghee (clarified butter).
When making sundal, don’t fry it for too long because it would make the outer peel of the chana hard.
You can pressure cook the chana directly without soaking overnight, and it tastes fine.
You can make this with kabuli chana, (chickpeas, garbanzo beans, ceci beans) or any other legumes. Cooking time may vary a little depending on how soft the legumes are.